Fast facts: Chef and restaurateur Andrew Weissman recently opened Minnie's Tavern and Rye House in the leaning building that housed Liberty Bar before it moved to Southtown. Fresh paint, polished floors, a new bar and other renovations give the place a clean look.

Reservations are recommended for dinner.

Impressions: Our party split a frisée salad with lardons and poached eggs that was lightly dressed with a vinaigrette. All of the entrees were well prepared and flavorful on their own, but the sauces really put them over the top. For instance, a daily special offered steak au poivre with fries, and the rich, cream sauce of Cognac and stock really completed the dish. On an order of crispy duck confit, the Sauce Medoc of red wine and shallots was the perfect accent to the meat.

The menu is full of great dishes that will require multiple return trips.